Recipe of the day: Green tea noodles

We all love to eat delicious food, but it’s important to choose meals that are good for our bodies.

That’s why we are sharing a tasty recipe for green tea noodles. Not only does it taste great, but it also gives your body the nutrition it needs.

How to make Green tea noodles

Ingredients

• ½ pack (125 g) green tea noodles
• ½ carrot cut into matchsticks
• 100 g snow peas, trimmed
• ¼ red onion, finely sliced
• ½ cucumber, finely sliced
• 2 tbsp finely sliced fresh mint leaves

Dressing

• ½ cup freshly squeezed orange juice, plus 1 tbsp grated orange rind
• 2 tbsp fresh ginger juice (grate 6 cm knob ginger and place into a muslin cloth and squeeze out the juice) 
• 1 tsp mirin
• 1 tsp brown rice vinegar
• ½ tsp shoyu
• 1 tsp dark roasted sesame oil

Marinating time: 30 minutes

Method

1. Bring a pot of water to a boil, add the noodles and cook until al dente using the “shock method”. Drain and rinse under cold running water. Set aside.
2. Bring another small pot of water to the boil and blanch the carrots, snow peas and onions separately until slightly crisp. Refresh each under cold running water. Slice snow peas in half lengthways.
3. To make the dressing, in a small bowl, whisk the orange juice, rind, ginger juice, mirin, brown rice vinegar, shoyu and sesame oil. Pour dressing over the noodles. Add the blanched and fresh vegetables. Mix thoroughly and top with fresh mint. Allow to marinate for 30 minutes before serving.

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Green tea noodles

If you are following a healthy diet or if you are a vegetarian, you should try this green tea noodles recipe.

• Author: Tony Chiodo
• Prep Time: 10 Minutes
• Cook Time: 10 Minutes
• Total Time: 20 Minutes
• Yield: 2 1x
• Category: Lunch, Dinner,side
• Method: Instant pot
• Cuisine: Asian

Ingredients

Scale 1x2x3x

• ½ pack (125 g) green tea noodles
• ½ carrot cut into matchsticks
• 100 g snow peas, trimmed
• ¼ red onion, finely sliced
• ½ cucumber, finely sliced
• 2 tbsp finely sliced fresh mint leaves

Dressing

• ½ cup freshly squeezed orange juice, plus 1 tbsp grated orange rind
• 2 tbsp fresh ginger juice (grate 6 cm knob ginger and place into a muslin cloth and squeeze out the juice)
• 1 tsp mirin
• 1 tsp brown rice vinegar
• ½ tsp shoyu
• 1 tsp dark roasted sesame oil

Marinating time: 30 minutes

Instructions

1. Bring a pot of water to a boil, add the noodles and cook until al dente using the “shock method”. Drain and rinse under cold running water. Set aside.

 

2. Bring another small pot of water to the boil and blanch the carrots, snow peas and onions separately until slightly crisp. Refresh each under cold running water. Slice snow peas in half lengthways.

 

3. To make the dressing, in a small bowl, whisk the orange juice, rind, ginger juice, mirin, brown rice vinegar, shoyu and sesame oil. Pour dressing over the noodles. Add the blanched and fresh vegetables. Mix thoroughly and top with fresh mint. Allow to marinate for 30 minutes before serving.

Notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.